Solar Oven Pumpkin Frittata

This simple recipe makes for a breakfast treat that is full of fall flavor.

Solar Oven Pumpkin Frittata Ingredients

• 4 bacon strips
• 4 eggs
• 1 cup canned pumpkin
• 1 cup steamed leafy greens (Swiss chard, kale, or spinach), excess water squeezed out
• 2 ounces sharp white cheddar cheese, shredded (you can substitute with any shredded cheddar you may have)
• Salt and pepper

How to Make Solar Oven Pumpkin Frittata

• Set Sun Oven out to preheat. Spray a dark pie pan or cake pan with cooking spray, set aside.
• Place a rack over a rimmed toaster oven sized baking sheet. Arrange the bacon strips in a single layer on the rack.
• Cook the bacon in the solar oven until browned, about 30 minutes.
• Leave the solar oven out. Let the bacon cool slightly then chop into ½-inch pieces. Set aside.
• In a large bowl, beat the eggs. Beat in the pumpkin until well blended. Stir in the greens, the chopped bacon, and the cheese. Season with salt and pepper to taste.
• Pour the mixture into the prepared pie pan.
• Cover and cook in the Sun Oven until set, 35 to 40 minutes.
• Remove the lid and continue cooking in the Sun Oven until evenly browned, about 10 more minutes.
• Serve warm or at room temperature.
• Makes 2 to 4 servings.

This Recipe is from the Original Sun Oven Cookbook

Sun Oven Cookbook : Original Edition: 350+ Solar Recipes for Chefs of All Cooking Levels

$31.95

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Solar crustless quiche recipe

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Sun Oven Pumpkin Frittata

This fall flavored frittata served with a tossed salad makes a nice light lunch.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Breakfast, Snack

Cuisine American, Gluten Free

Servings 4

Calories 113 kcal

Equipment

• 1 Sun Oven

Ingredients

  

1x2x3x

• 4 Bacon strips
• 4 Eggs
• 1 cup Canned pumpkin
• 1 cup Steamed leafy greens Swiss chard, kale, or spinach with excess water squeezed out
• 2 oz Shredded cheddar cheese
• Salt and pepper to taste

Instructions

 

• Set Sun Oven out to preheat
• Spray a dark pie pan or cake pan with cooking spray, set aside
• Place a rack over a rimmed toaster oven sized baking sheet. Arrange the bacon strips in a single layer on the rack. Cook the bacon in the Sun Oven until browned, about 30 minutes.
• Leave the Sun Oven out. Let the bacon cool slightly then chop into ½-inch pieces. Set aside.
• In a large bowl, beat the eggs. Beat in the pumpkin until well blended. Stir in the greens, the chopped bacon, and the cheese. Season with salt and pepper to taste.
• Pour the mixture into the prepared pie pan. Cover and cook in the Sun Oven until set, 35 to 40 minutes.
• Remove the lid and continue cooking in the Sun Oven until evenly browned, about 10 more minutes. Serve warm or at room temperature.
• Makes 2 to 4 servings.

Nutrition

Calories: 113kcalCarbohydrates: 7gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 220mgPotassium: 187mgFiber: 2gSugar: 3gVitamin A: 10380IUVitamin C: 5mgCalcium: 129mgIron: 1mg

Keyword frittata, pumpkin

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